Lorraine pie with gruyere
8 servings
140 minutes
Lorraine pie with Gruyère is a refined dish of French cuisine from the Lorraine region. This savory pie combines delicate crispy pastry with a flavorful filling of creamy custard, melting Gruyère cheese, and pieces of crispy bacon. Gruyère gives the pie a rich nutty flavor, while nutmeg and cayenne pepper add subtle spicy notes. Lorraine pie is perfect for breakfasts, light lunches, and exquisite dinners. Served warm with a crispy crust and soft, tender center, it pairs wonderfully with a green salad and a glass of white wine. This dish delights the palate and offers a sense of refined French gastronomy.
1
Preheat the oven to 200 degrees.
2
In a bowl, rub the flour, butter, and salt together by hand. Add 1 egg and 1 tablespoon of ice water. Knead the dough.
- Wheat flour: 250 g
- Butter: 120 g
- Salt: pinch
- Chicken egg: 3 pieces
3
Make a ball from the dough and place it in the refrigerator for 1 hour.
4
Cut and fry the bacon and let it cool.
5
Grate the cheese. In a deep bowl, beat the remaining eggs, add cheese, cream, milk, pepper, nutmeg, salt, and pepper. Add bacon to the mixture.
- Gruyere cheese: 0.8 glass
- Cream: 0.5 glass
- Milk: 0.5 glass
- Cayenne pepper: to taste
- Nutmeg: 0.3 teaspoon
- Black peppercorns: to taste
- Bacon: 3 pieces
6
Roll out the dough into a circle about 30 cm in diameter and place it in a round form greased with oil and dusted with flour. Trim the excess dough and chill for 30 minutes. Then prick the dough with a fork, cover with parchment paper, and place beans or dry peas on top to prevent the dough from rising. Place the form in the oven for 20 minutes. Remove the paper and beans and bake for another 15 minutes.
7
Reduce the oven temperature to 170 degrees.
8
Pour the filling into the mold and bake for about 20 minutes. Decorate the pie with green onions.
- Green onions: to taste